This recipe leans on Emeril's recipe with a few tweaks.
Why make hot buttered rum a "special occasion" drink when it can be a winter staple with next to no effort at all? Sure, it takes some time to bring the batter together (I don't think I'm making that up-- I think it's called "hot buttered rum batter), but did you know you could do so weeks... months in advance and have hot buttered rum all winter long?
Here's the recipe for the basic batter-- it makes around 10-12 drinks:
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
Pinch salt
Now here's the thing, what if you doubled or tripled the recipe? Mix all these ingredients together and then roll the batter into 1-inch balls.Stack them into a container. Pop them in the freezer.**
These babies freeze like a dream! When you feel like a hot buttered rum, fixing one up is barely more difficult than adding ice cubes to your bourbon.
Put water on to boil, get out the dark rum (any rum will do in a pinch). I'm not going to give you measurements for the liquids. You do you. But mix the two liquids, pop a batter ball in there and stir, stir, stir. Depending on how generous you were with the rum, you might want to zap it for 20 seconds if the batter ball has cooled it down.
If you're fancy, garnish with a cinnamon stick or even a soft square of caramel (just jam that puppy onto the rim and nibble as you drink). But the point is--- you don't have to get fancy to have a hot buttered rum.
Enjoy your new cold weather beverage!
**Back in New Orleans, the only bar you could count on to carry hot buttered rum during the winter months, Molly's on the Square, didn't even mess with the balls. They made the batter in tubs and scooped it like ice cream for each drink. I think balls are cuter. (Oh, stop it.)
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